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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. | 2. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables. | 3. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once. | 4. Transfer roast to a serving platter and place the vegetables around it. Pour the gravy from the slow cooker into a gravy boat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast	2	lbs	round	1088.0025	58.0268	159.5737	19.9467
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
salt				-	-	-	-
black pepper			ground	-	-	-	-
onion	1		quartered	60.0	14.01	1.65	0.15
baby carrot	16			-	-	-	-
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.